Radicchio leaves 58 1/3 g Creamy blue cheese
91 2/3 g Greek strained yogurt
1/3 tb Mayonnaise
1 ts Gelozone
16 2/3 g Toasted ground hazelnuts
2/3 Hard boiled eggs
2 tb Fresh mixed herbs
—————————SUGGESTIONS FOR HERBS————————— Parsley Coriander Chives 3/16 ts Paprika
Seasoning 1 Trim the stalks from the radicchio and use the leaves to line a 110g
(for two servings) loaf tin. 2 Mash the blue cheese with the yogurt and mayonnaise and warm gently.
In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil. 3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and
seasoning. Mix well and transfer to the loaf tin. 4 Fold over the radicchio leaves and chill until set. Carefully turn
out of the tin, slice and serve.